Tender Lamb Shoulder in the Slow Cooker

    8 hours 20 minutes

    A lovely falling-off-the-bone lamb recipe with a rich tomato sauce. Serve with mashed potatoes and green beans.

    324 people made this

    Serves: 4 

    • 1 kg (approx) lamb shoulder
    • 6 medium carrots, peeled and chopped into 1cm pieces
    • 1 onion, chopped
    • 3 cloves of garlic, minced (less if you're not garlic fans but three is not too strong)
    • 3 tablespoons passata
    • 2 bay leaves
    • stock to cover (lamb, veg or chicken - but beef would be too strong)
    • splash of Worcestershire sauce
    • salt and pepper to taste

    Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

    1. Put the carrots in the slow cooker.
    2. Brown the shoulder of lamb, fat side down, in a frypan for a few minutes to release some of the extra fat. Season with salt and pepper and remove it to the slow cooker on top of the carrots.
    3. Saute the chopped onions (same frypan ok) till translucent and add to the slow cooker.
    4. Add stock, passata, Worcestershire sauce and bay leaves to the slow cooker.
    5. Grate the garlic into the slow cooker (I use the fine side of my grater for this) or finely chop and add.
    6. Put slow cooker on low and leave for about 8 hours until the meat is sliding off the bone.
    7. Take the bone out and serve with mashed potatoes, the carrots, green beans and the lovely tomato and lamb sauce from the slow cooker.

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    Reviews in English (13)


    Used different ingredients. Substituted tomato paste for the passata  -  18 Apr 2010


    I just finished polishing my plate and everyone around the table were raving about it.... so easy to prepare and I cooked on low for 10 hrs  -  09 Jul 2011


    As there are only 2 of us, I used the amounts stated in this recipe and then took out with a slotted spoon enough veg and liquid for a meal with some of the lamb, put left-over liquid in fridge overnight, skimmed off fat next day, put in a large frypan with left over lamb chopped up, some cornflour to thicken, added cardamom, star anise, turmeric and 5 spice powder with a bit of green curry paste, some cauli and creamed corn. Simmered for about 3/4 of an hour then added about a quarter of a cup of coconut cream and served with rice - delicious!  -  24 Nov 2012